Serendib Kitchen

More photos and a recipe tomorrow, but I will leave you tonight with these adorable chocolate-cayenne gingerbread dragon eggs that just came out of the oven. So cute, and as I hoped, the crackling of the dough really adds to the dragon scale effect. You get these ideas in your head, and you’re never quite […]

Interesting — the Montreal Gazette had previously ran a piece on Feast, but they’ve also now pulled out the deviled shrimp recipe for a separate piece. Six O’Clock Solution: Shrimp a devilish if costly delight Serves 6 to 8 3 tablespoons (45 mL) vegetable oil 3 to 5 medium onions, diced 1 teaspoon (5 mL)

A nice decorating alternative to dipping in chocolate is painting with luster dust (keep a tiny brush dedicated for cooking) mixed with a bit of vodka. The vodka won’t add any flavor, but will help the dust adhere. This is quick and fun and festive!

This was a GREAT sandwich — if Roshani Anandappa and I ever open up that little Sri Lankan cafe, I’m going to argue for this being on the menu. Steak sandwich with brinjal moju (eggplant pickle). Yumyum. Maybe served with a little kale sambol on the side. Hmm…maybe when we do the cookbook re-launch (planned

Can you tell I’m cleaning out my phone? An uppuma photo from last week that I forgot to post. Now I want uppuma again. It was pretty funny listening to the latest episode of Home Cooking, and hearing Samin Nosrat learn about uppuma. I think of her as such a professional, I figure she knows

When I’m in production baking mode, I often enlist Kevin to help out, but I have to be a little careful with instructions. He’s a great cook, but the last time I had him make cookie dough for me, he used vanilla extract instead of beans. And quality vanilla extract is great, I use it

Dark chocolate-dipped cardamom, rose & vanilla shortbread (see previous post for recipe). I think I love the gold leaf + dried rose petal decorations the best; they feel very desi to me. But the gold polka dots are also cute on a sweater, and the white hearts, and the tiny pink dots make me think

Dipping and decorating some of the cardamom, rose & vanilla shortbread from the weekend (for the Patreon treat boxes). Honestly, I think I like these cookies best plain myself, but it’s fun to play with decorating, and rarely does anyone complain about a little more chocolate. Also, the embossing rollers are pretty hard to use

I might’ve had some melted dark high-end chocolate left over after dipping cookies, and I might’ve drizzled it over my waffle and bacon, and if this is wrong, I don’t want to be right. I don’t normally like sweet breakfasts, but for this, I’ll make an exception.